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Chicken curry with lime leaf, lemongrass & mango

Chicken curry with lime leaf, lemongrass & mango

A star rating of 4.5 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use a fragrant curry paste as the base for this filling and flavourful curry with tropical fruit and citrussy notes

  • Gluten-free
Nutrition: per serving


For the curry paste

  • 6 lime leaves (2 finely chopped and the centre vein discarded)
  • 1 thumb-sized red chilli (deseeded if you don't like it too hot)
  • 6 lemongrass stalks, tough outer leaves removed, finely chopped
  • 3cm piece ginger , peeled
  • small pack coriander , stems for the paste, reserve the leaves to serve
  • 2 tbsp soft brown sugar
  • 3 tbsp tamarind purée

For the curry

  • 2 tsp vegetable oil
  • 400ml can coconut milk
  • 8 boneless, skinless chicken thighs , halved
  • zest and juice 2 limes
  • 100g fine green bean
  • 2 small mangoes , peeled and cut into 3cm pieces
  • cooked jasmine rice , to serve


  • STEP 1

    Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.

  • STEP 2

    Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.

  • STEP 3

    Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

Recipe from Good Food magazine, January 2014

Goes well with


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A star rating of 4.5 out of 5.10 ratings

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